Creamy Avocado Potato Salad Recipes

Steps:

• In a covered large saucepan, cook potatoes in a large amount of boiling water for 20 to 25 minutes or just until tender. Drain and cool. Cut potatoes into bite-size cubes.
• In a very large bowl, stir together mayonnaise, sour cream, the 2 tablespoons milk, the seasoned pepper, and salt. Gently stir in potato cubes, hard-cooked eggs, green onions, and cheese. Cover and chill for 2 to 24 hours. Cover and chill bacon separately.
• Stir salad. If salad seems dry, add 1 to 2 tablespoons additional milk. Tote salad and bacon in an insulated cooler with ice packs. To serve, seed, peel, and chop avocado; stir avocado and bacon into salad.

Steps:

• Place potatoes into a large pot and cover with salted water; bring to a boil. Reduce heat to medium-low and simmer until tender, about 10 minutes. Drain and let cool.
• Combine yogurt, mayonnaise, cilantro, onion, lime juice, and garlic in a large bowl. Fold in avocados. Toss in potatoes until coated. Season with salt and pepper.

Steps:

• Preheat oven to 350 degrees Fahrenheit.
• In a small bowl, mix the dried herbs and 2 tbsp of olive oil.
• Wash and dice the potatoes.
• Place the potatoes in a baking tray and season with the dried herb mixture, coat evenly.
• Bake in the oven for 25 minutes. Set aside and let it cool.
• In a large bowl, gently mash avocados using a potato masher.
• Stir in cilantro, olive oil, and lime juice.
• Season with salt and pepper.
• Combine and toss in the roasted potatoes.
• Serve at room temperature.